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Chef Eddie Jackson’s Roasted Delicta Squash With Herb Salad

09/19/22

Try Chef Eddie Jackson’s roasted Delicta squash with herb salad recipe featured in our “Tamron’s Tasting Menu” episode!

INGREDIENTS

  • 2 delicata quash seeded and cut into 1/4 inch half moons
  • 1 stick unsalted butter
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 4-5 cardamon pods
  • 1 tsp paprika
  • 1 star anise
  • 2 tbsp maple syrup

Herb salad

  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1 cup arugula
  • 1/4 cup dried cranberries
  • 1 red apple diced
  • 1/4 cup pepitas
  • 1/2 cup feta cheese (optional)

Maple Vinaigrette

  • 2 tbsp maple syrup
  • 1 tbsp Dijon
  • 2 tbsp apple cider vinegar
  • 1/3 cup olive oil
  • Salt and pepper to taste

 

DIRECTIONS

  • In a small sauce pan over medium heat gently toast spices 1-2 mins.
  • Add butter and reduce heat to low.
  • Once butter is melted remove from heat.
  • Toss squash with half butter mixture.
  • Season with salt and pepper.
  • Roast 425 for 20-25 mins flipping halfway.
  • Squash should be slightly charred around edges and fork tender.
  • Remove from oven and brush remaining butter mixture on squash.
  • While squash cooks prepare salad.
  • In a bowl combine all vinaigrette ingredients. WISK just until combined.
  • In a bowl combine all salad ingredients with half dressing mixture. Toss.
  • Arrange squash and greens on a serving platter drizzle with remaining dressing followed by maple syrup.

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